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Ivorian Garba (cassava semolina, fried fish, aloco and condiments)
Garba is an iconic dish from Côte d'Ivoire consisting of attieke (cassava semolina), fried fish, aloco (fried plantains) and spicy raw vegetables. This homemade version reproduces the flavors of the Parisian Garba restaurant, with detailed steps for each component.
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Cost Breakdown
Critical Success Points
- • Properly steam the attieke to swell.
- • Do not overcook the fish to keep it tender.
- • Achieve golden and crispy aloco without burning them.
Safety Warnings
- • Frying oil reaches 180 °C: handle with care, avoid splatters.
- • Steam from the steamer basket is very hot: keep the lid closed until finished.
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